Preheat oven to 350F.
In an oven safe 8x8 or 9x9-inch baking dish, place 2 tablespoons of verde sauce in the bottom and spread around.
On top of the sauce layer, cover with a few corn tortillas. You might need a few to overlap each other to cover the bottom of the pan.
Top with 1/3 of the sauce, 1/2 of the chicken, 1/2 of the onions and peppers, and 1/3 of the cheese.
Repeat with another layer of tortillas, 1/2 of the remaining sauce, all of the remaining chicken, onions, and peppers, and 1/2 of the remaining cheese.
Finish with a layer of tortillas topped with the remaining sauce and cheese.
Bake in the preheated over for 15 to 20 minutes, or until cheese is melted and casserole is heated through.
Serve Salsa Verde Layered Chicken Enchiladas, warm with cilantro and sour cream garnish.